Nigella Lawson’s chestnut chocolate mousse recipe is ‘easy’ to make

“I’m almost embarrassed by how easy these are,” said of her chestnut chocolate pots.

Best made with a food processor, the kitchen essential will take out any hard work involved in the

“It’s true that you do need a processor, though you could just chop well and whisk using a lot of elbow grease,” said

Promised to give a “meltingly luscious texture”, these chocolate pots are the perfect treat.

Here’s how to recreate ‘s delicious chocolate mousse with her simple .

Chocolate mousse pots

Serves: six people

Ingredients

175g dark chocolate (chopped)

125ml double cream (plus more to serve)

125ml full-fat milk

One large egg

250g sweetened chestnut puree (from a can)

30ml dark rum

Method

Crush the chocolate in the food processor. Meanwhile, that the cream and milk in a saucepan until just about boiling.

Then add the cream and milk inside the processor (while it’s not running) and let it stand for 30 seconds.

Then process for 30 seconds, crack in an egg and process for 45 seconds more. Add the chestnut puree and rum, then process again until it’s mixed.

Fill six cup glasses or pots with the chocolate mixture and put them in the fridge for at least four hours. When serving, pour double cream while eating, if you wish.